1 lb. Ricotta cheese
1 lb. cream cheese
1 1/2 c. granulated sugar
4 eggs
1 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. melted butter
1 pt. sour cream

Cream Ricotta and cream cheese. Add sugar and blend. Add eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and melted butter. Beat until smooth. Blend in sour cream. Bake at 350 degrees for 1 hour. Turn off oven and leave in 2 more hours.

For Glaze: Mix 1 large package frozen strawberries and 1 tablespoon cornstarch until thickens and becomes clear.

For Tea Cake Size: Just put 1 vanilla wafer in each paper, fill almost full. Bake about 10 minutes and take out of the oven. Top with pie filling or glaze.